When strawberries are in season, this recipe is not only extremely affordable, it’s amazingly scrumptious. With each bite, you taste fresh strawberries followed by a hit of chocolate that lingers perfectly. I’ve come to love this recipe as a topping for low-fat whole-grain waffles and low-fat pancakes, as a dip for cinnamon flatbread sticks, and even as a topping for fat-free vanilla or chocolate ice cream. Whether your strawberries were cold or not when you started preparing this tapenade, it’s best to refrigerate it until they are fully chilled after being mashed.

　　

Ingredients

makes 4 servings

　　2 cups quartered, trimmed fresh strawberries

　　2 tablespoons mini semisweet chocolate chips

　　

Step 1

In a medium mixing bowl, using a potato masher or pastry blender, mash the berries until they are about the consistency of a chunky applesauce. Cover and refrigerate until well chilled, up to 2 hours. Stir in the chocolate chips just before serving.

　　

nutrition information

Step 2

Each (generous 1/4-cup) serving has:

　　

Step 3

Calories: 50

　　

Step 4

Protein: <1g

　　

Step 5

Carbohydrates: 9g

　　

Step 6

Fat: 2g

　　

Step 7

Saturated Fat: 1g

　　

Step 8

Cholesterol: 0mg

　　

Step 9

Fiber: 2g

　　

Step 10

Sodium: 1mg

　　Reprinted with permission from I Can't Believe It's Not Fattening! by Devin Alexander. Copyright © 2010 Devin Alexander. Published by Clarkson Potter Publishers, a division of Random House, Inc. All rights reserved.Devin Alexander is the author of The Most Decadent Diet Ever, Fast Food Fix, and coauthor of The New York Times bestsellers The Biggest Loser Cookbook and The Biggest Loser Family Cookbook. She was a chef on NBC's The Biggest Loser and the host of Healthy Decadence on Discover Health and FitTV.